Raspberry Muffins - Diet Recipe
Yield: 18 muffinsRecipe by luhu.jp
Ingredients:
2 1/2 cup: All-purpose flour,
3/4 cup: Skim milk,
3 tsp: Baking powder,
1 cup: Nonfat plain yogurt,
1 1/2 tsp: Baking soda,
2 tsp: Raspberry flavoring,
6 package: Sugar Twin sugar substitute,
Directions:
SOURCE: February 1994 Diabetes In the News - and posted on *P by Lavena
George on 2/7/94....Formatted into MM by Ursula R. Taylor.
Combine flour, baking powder, baking soda and Sugar Twin in a mixing
bowl. Add milk, yogurt and raspberry flavoring; stir just to blend. Spray
a muffin tin with nonstick spray. Divide batter evenly into 18 muffins.
Bake at 350 F for 20 minutes or until golden brown.
YIELD: 18 muffins (1 muffin per serving)
EXCHANGES: 1 starch/bread
NUTRITIONAL INFO per serving: Cal - 77; Fat - 0.21 gm; Protein - 3 gm;
Carbo - 15 gm; Sodium - 149 mg; Chol - 0.43 mg; percent calories from fat -
3; Dietary fiber - 0.63 gm.
Source from luhu.jp
George on 2/7/94....Formatted into MM by Ursula R. Taylor.
Combine flour, baking powder, baking soda and Sugar Twin in a mixing
bowl. Add milk, yogurt and raspberry flavoring; stir just to blend. Spray
a muffin tin with nonstick spray. Divide batter evenly into 18 muffins.
Bake at 350 F for 20 minutes or until golden brown.
YIELD: 18 muffins (1 muffin per serving)
EXCHANGES: 1 starch/bread
NUTRITIONAL INFO per serving: Cal - 77; Fat - 0.21 gm; Protein - 3 gm;
Carbo - 15 gm; Sodium - 149 mg; Chol - 0.43 mg; percent calories from fat -
3; Dietary fiber - 0.63 gm.
Source from luhu.jp